Bon Appetit July 1998Makes 2 3/4 cups
Enchilada Sauce:
1 1/4 LB tomatillos, husked
2/3 cup Eatwell Farm Chicken Stock OR good Vegetable Stock
2/3 cup chopped fresh Cilantro
2/3 cup chopped Green Onion tops
1 large Jalapeño chili, sliced
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Enchiladas:
About 2 1/2 LBS Butternut Squash, halved
2 TB Olive Oil
1/4 cup chopped Onion
1 TB minced Garlic
1/2 cup drained canned Corn
12 6” Corn Tortillas
2 cups grated Monterey Jack cheese (about 8 oz)
2 cups grated Mozzarella cheese (about 8 oz)
Sour Cream
1/3 cup chopped pitted Black Olives
Preheat oven to 400 F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds and spoon squash into bowl. Discard squash skin. Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas. Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.) Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
Nancy, a CSA member, sent us this photo of the butternut enchiladas she cooked. She wrote, "I love to pick up my box then make dinner "out of the box." Turns out I had pretty much everything! I still had some serranos which are the red bits on top of the enchiladas. I also roasted some of the sweet peppers and put chunks into the squash. Served with w a ring of lettuce & lemon, Really delicious. Yogurt topping. I made them "New Mexican" style, open faced. We have excellent local tortillas but they are too small to roll. And I find the corn ones often break anyway, so this is a nice solution. If one wants, a fried egg on top is a natural with this style enchilada!